TANGZHONG SWEET BUNS RECIPE

A soft and fluffy sweet buns recipe using water roux (tangzhong) method.

Tangzhong Sweet Buns  is a basic recipe that can be transformed into honeycomb buns, pull apart bread, chocolate, cinnamon rolls or stuffed with either sweet or savory filling.

Before proceeding to bake this bread, prepare the tangzhong.  You need to cool the water roux before adding it to the dough.

These buns need to rise twice, one after kneading into smooth ball and immediately after shaping them.

If you intend to turn into honeycomb buns,  shape into a tiny ball and stuff with sweet or savory filling.  Place these balls in a concentric circles.  After baking, pour sugar syrup or butterscotch sauce on top if you're using a sweet filling.

As for cinnamon rolls, roll out the dough into a rectangle,  spread with butter, sprinkle with cinnamon brown sugar mixture evenly over the dough, leaving 1/2 in border all around,  roll up and cut into 1 in thick slices.

Tangzhong Sweet Buns  turned out fantastic, remarkably soft  and very flavorful.   Importantly the dough is also very manageable, very nice dough to work with.

Other bread recipes you might want to try:

Banana Yeast Tartlet.

Monkey Bread From Scratch

Stuffed Bread

TANGZHONG SWEET BUNS RECIPE
Yield  :    15 buns

TANG ZHONG
1/2 cup water
25 g  all purpose/bread flour

DOUGH
2.5 cups bread/ all purpose flour
2 tablespoon dry milk
1/4 cup sugar
1 tsp salt
2 tsp instant yeast
1/2 cup milk
1 large egg
1/4 cup (4 Tablespoon) melted butter

DIRECTIONS

Prepare the tangzhong by combining all ingredients in a small pot. Whisk until no lumps.  Cook the mixture using low heat. whisking until thicken about 3-5 minutes. Remove and let it cool.

To make the rolls, combine tangzhong with the rest of the ingredient.  Mix and knead by hand, mixer or bread machine until smooth and elastic.

Shape into a ball.  Place the dough in a greased and covered bowl for 60-90 minutes until double in size.

Gently punch the dough,  divide and shape into 15 equal balls, place the rolls in a baking sheet.

Cover and let the rolls rest until puffy for 40-50 minutes.

Preheat oven @ 180 C, brush the rolls with milk or egg wash and bake for 20-25 minutes until golden brown.

Transfer onto rack to cool completely.

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